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      IsoJect Eggnog Protein Shake

      IsoJect Eggnog Protein Shake

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      Alright guys, this stuff is REALLY good, you've gotta try it! We used Cinnamon Roll IsoJect Protein to add a little extra flavor (also note the 57 grams of protein) and the drink tastes just like traditional eggnog! Add a little bit of nutmeg and it takes this recipe over the top! Now, we know this eggnog is a little on the fatty side, but these are healthier fats people (see Full Fat Coconut Milk in the ingredients list), and a little bit of these fats are actually GOOD for you. The saturated fats in coconut milk are known to help lower cholesterol levels, improve blood pressure, and prevent heart attacks and strokes. This original recipe comes from the Girls Gone Strong recipe blog, and our version was made by Evogen Ambassador Melanie Smith. Macros: 346 Calories 2.5C / 12F / 57P

      Ingredients:

      2 scoops Cinnamon Roll IsoJect Protein ¼ cup Full Fat Coconut Milk ¾ cup Unsweetened Almond Milk **1 whole egg, raw (optional, consume at your own risk) 1 tsp. Nutmeg ½ tsp. Cinnamon 1 tsp. Vanilla

      Instructions:

      1. Add all ingredients to a blender, blend until completely combined. Pour and enjoy!

      No Bake Tiramisu Cookies with IsoJect Protein

      No Bake Tiramisu Cookies with IsoJect Protein

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      Tiramisu is a traditional Italian delicacy that makes for a great addition to any holiday festivities. However, if you're looking for a fun spin on this rich dessert, these no-bake tiramisu cookies are a quick, easy, healthy, and most importantly, tasty treat! This original recipe is made with Vanilla Bean IsoJect Protein and comes from one of our very own Evogen Ambassadors, Kelsey Voight.

      Macros per Cookie: 70 Calories 6C / 3F / 5P *Recipe makes 13 cookies

      Ingredients:

      40 gm Vanilla Bean IsoJect Protein 1 cup Gluten Free Oat Flour 1 tbsp. Unsweetened Cocoa Powder 1 tbsp. Ground Espresso or Coffee Powder ¼ tsp. Sea Salt 2 tbsp. Zero Calorie Granulated Sweetener ¼ cup Creamy Almond Butter ¼ cup Unsweetened Vanilla Almond Milk

      Instructions:

      1. Line a large plate or baking sheet with foil and set aside. In a large mixing bowl, combine all the dry ingredients (flour, cocoa powder, espresso powder, sea salt, protein powder).

      2. Add the almond butter and stir through the dry mixture until crumbly. Using one tablespoon at a time, add the unsweetened almond milk until a very thick cookie dough is formed.

      3. Using a melon baller of tablespoon, scoop out equal sized portions and roll them into balls with your hands. Use a fork and press the dough balls firmly into a flattened cookie shape.

      4. Dust the top of your cookies with extra cocoa, espresso and granulated sweetener. Refrigerate your cookies for a minimum of 10 minutes.

      IsoJect Protein Peppermint Bark

      IsoJect Protein Peppermint Bark

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      In my humble opinion, Peppermint Bark is one of the cheeriest treats you can eat during the holiday season, and it's my personal favorite. Why? First off, peppermint just tastes like winter to me; the flavor is refreshingly cool, but mildly sweet at the same time. Secondly, Peppermint Bark it usually topped with crushed candy canes or sprinkles, so it always looks festive. Some people even dip the white chocolate in dark chocolate, which is genius! However, if I have to be honest here, most Peppermint Bark is just a ton of sugary garbage... but we don't want to stop eating it, so is it possible to make Peppermint Bark a little bit less junk-foody? The answer is yes! Check out this healthier, protein packed version made with only four simple ingredients: water, IsoJect Vanilla Bean Protein, organic coconut oil, and peppermint extract. Simple, sweet, AND sugar free! This original recipe is from the bodybuilding.com recipe blog.

      Macros (per serving): 183 calories 14.25F/.5C/12.5P (Sugar-Free without Optional Toppings)

      Ingredients:

      1 scoop IsoJect Vanilla Bean Protein 2 tbsp. Organic Coconut Oil (Solid at Room Temp) 2 tbsp. Water ¼ tsp. Peppermint Extract 1 Sugar-Free Candy Cane (Optional Topping) ¼ tsp. Red/Green Sprinkles (Optional Topping)

      Instructions:

      1. Mix all of the ingredients together in a medium size bowl. Blend well, making sure there are no lumps in the mixture. *Tip: You may want to microwave the jar of Coconut Oil for a few seconds (15-30) to soften it up, making it easier to blend with the other ingredients.

      2. Take a plate and cover it with plastic wrap. Gently spread the mixture onto the plastic wrap, using a spoon or spatula to cover the surface evenly.

      3. Top your bark with a crushed Candy Cane and Red/Green Sprinkles for a festive look, then pop the whole plate of bark in the freezer for 1 hour or until hard. Once the bark has solidified, you're good to go! This recipe makes two servings, store leftovers in the freezer.

      IsoJect Gingerbread Protein Bites

      IsoJect Gingerbread Protein Bites

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      We have reached the cusp of December, so it feels fitting that we dive right into some gingerbread. Now, these bites aren't going to taste like your traditional gingerbread cookie, because they're sparse on the sugar (it's all in the molasses), so think of these as gingerbread's healthier cousin. Anyway, they're still a fun and festive treat, full of spices and flavor. This recipe only makes 10 gingerbread bites, but it's super easy to double or triple the batch to make more for your family and friends - because let's be serious, 10 is just not enough! This original recipe is from the 12 Minute Athlete recipe blog, and our version uses Vanilla Bean IsoJect Protein.

      Macros (1 "Bite"): 61 calories 2.6F/5.8C/3.7P (1g fiber)

      Ingredients:

      ¼ cup Almond Butter ½ tsp. Vanilla Extract 1 scoop IsoJect Vanilla Bean Protein ¼ cup Old Fashioned Oats 2 tbsp. Ground Flaxseed 2 tbsp. Unsweetened Almond Milk 2 tbsp. Dark Molasses ½ tsp. Cinnamon ¼ tsp. Ground Ginger ⅛ tsp. Ground Cloves

      Instructions:

      1. Mix all of the ingredients together in a medium size bowl. Blend well, making sure there are no dry spots in the mixture.

      2. Spoon out 10 bite size "cookies" onto a cookie sheet covered in parchment paper or aluminum foil. Pop the tray in the fridge for 1 hour (or the freezer for 30 minutes) and voila! Your gingerbread treats are ready to eat!

      IsoJect Protein Pumpkin Pie

      IsoJect Protein Pumpkin Pie

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      Who doesn't love eating pumpkin pie on Thanksgiving? The tradition is practically sacrosanct in many a household. However, if you've been avoiding pie this season and watching your macros like a hawk, then we have some good news for you. This incredible IsoJect Protein Pumpkin Pie is 63 calories per slice, low-fat AND low-carb. Now, that's what I call holiday spirit - it's the Holy Grail of pies, treat yo' self! This original recipe is from Holly's Cheat Day blog, and Evogen Ambassador Kelsey Voight made our version for us. Thanks Kelsey, and Happy Thanksgiving!

      Macros (1 Slice of Pie): 63 calories 0.3F/2C/13P Macros (w/ Whipped Cream): 265 calories 1F/2C/62P

      Pumpkin Pie Ingredients:

      1 (15 Ounce) Can 100% Pumpkin Puree 1 cup Liquid Egg Whites 3 scoops IsoJect Vanilla Bean Protein ¼ cup Unsweetened Vanilla Almond Milk 1 tsp. Vanilla Extract 2 tsp. Cinnamon A few dashes of Nutmeg

      Protein Whipped Cream:

      2 scoops IsoJect Vanilla Bean Protein ½ cup Liquid Egg Whites

      Instructions:

      1. Preheat the oven to 400 degrees Fahrenheit. Generously coat a 9-inch pie pan with non-stick cooking spray and set aside. Combine all all of the dry ingredients together in a large mixing bowl. Once the dry ingredients are blended, add the remaining ingredients and mix them until the batter has no lumps. Pour the batter into the prepared muffin pan.

      2. Using a handheld or stand mixer with paddle attachment, add all ingredients and mix until fully combined. Pour the filling into your pie pan and bake for 15 minutes at 400 degrees F.

      3. After 15 minutes, without removing the pie, reduce your oven temperature to 325 degrees F and bake for another 25 minutes. While the pie is baking, prepare your Protein Whipped Cream.

      4.  To make the Whipped Cream, add the egg whites into a medium sized mixing bowl and “whip” with a handheld or stand mixer until stiff peaks are formed (Approx. 5 min). In a separate bowl, fold the egg whites into the protein powder until combined. There may be some clumps of powder at this point. Once incorporated, begin to “whip” the mixture again until no clumps remain.

      5. Allow your pie to cool before adding optional protein whipped cream! TIP: To pipe the Whipped Cream, simply cut a small tip in the corner of a zip top sandwich bag! Enjoy!